Vegan baked beans

Votes: 1

Time: 4 hours 5 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 8
Calories 322, total fat 3 G., saturated fats 0 G., proteins 15 G., carbohydrates 58 G., fiber 12 G., cholesterol 0 mg, sodium 952 mg, sugar 18 G.

The secret ingredient in these vegan baked beans is shiitake mushrooms. Even meat lovers won't notice the lack of bacon! The best part is, the beans don't require soaking—just slowly roast them in the oven until tender and savory-sweet.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

30 g dried shiitake mushrooms (about 1 heaping cup)
1 tbsp. l. olive oil
1 large onion, diced (about 2 cups)
1 red bell pepper, diced (about 1 cup)
4 cloves garlic, crushed
1 tbsp. chili powder
1 teaspoon hot smoked paprika
1/4 tsp cayenne pepper
3/4 cup tomato puree (8 to 12% solids)
1/4 cup bourbon
1/4 tbsp. vegan molasses
2 tablespoons vegan light brown sugar
1 tbsp vegan Worcestershire sauce
1 tbsp mustard
450 g dry white beans, sorted
8 cups lightly salted vegetable broth

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 160°C.
Place the dried mushrooms in a medium bowl and pour 2 cups of boiling water over them, making sure each mushroom is submerged. Let sit for 10 minutes. Strain through a fine sieve, reserving the liquid. Finely chop the swollen mushrooms and set aside.

Heat the olive oil in a heavy-bottomed ovenproof skillet or Dutch oven over medium-high heat. Add the onion, bell pepper, and sliced mushrooms and cook, stirring frequently, until the vegetables are slightly softened, 3–4 minutes. Reduce the heat to medium and add the garlic, chili pepper, smoked paprika, and cayenne pepper. Cook, stirring, until fragrant, about 1 minute.
Add the tomato puree, bourbon, molasses, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt, and 1/4 teaspoon black pepper. Bring to a boil and cook for about 3 minutes. Add the beans, vegetable broth, and mushroom liquid. Increase the heat to high, bring to a boil, and cook for 10 minutes. Cover the pot, transfer to the oven, and bake until the beans are tender, about 3 hours.
Remove the lid and increase the oven temperature to 350°F (175°C). Bake until the sauce thickens and the beans begin to brown on top, about 30 minutes.

Note

If too much liquid evaporates from the beans while baking and you prefer more sauce, add water.